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Yasmin A. Elkhawas, Mae Seleem, Marwa I. Shabayek, Taghreed A. Majrashi, Tarfah Al-Warhi, Wagdy M. Eldehna & Nada M. Mostafa. (2023) Phytochemical profiling and mechanistic evaluation of black garlic extract on multiple sclerosis rat model. Journal of Functional Foods 111, pages 105900.
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Ahmed Ismail Eatmann, Esraa Hamouda, Heba Hamouda, Hossam Khaled Farouk, Afnan W. M. Jobran, Abdallah A. Omar, Alyaa Khaled Madeeh, Nada Mostafa Al-dardery, Salma Elnoamany, Eman Gamal Abd-Elnasser, Abdullah Muhammed Koraiem, Alhassan Ali Ahmed, Mohamed Abouzid & Marta Karaźniewicz-Łada. (2023) Potential Use of Thalidomide in Glioblastoma Treatment: An Updated Brief Overview. Metabolites 13:4, pages 543.
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Aycan Cinar, Seda Altuntas, Huseyin Demircan, Ayse Neslihan Dundar, Gokce Taner & Rasim Alper Oral. (2022) Encapsulated black garlic: Comparison with black garlic extract in terms of physicochemical properties, biological activities, production efficiency and storage stability. Food Bioscience 50, pages 101979.
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Lee Suan Chua, Farah Izana Abdullah & Song Hok Lim. (2022) Physiochemical changes and nutritional content of black garlic during fermentation. Applied Food Research 2:2, pages 100216.
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Chun-Yu Chen, Tsung-Yu Tsai & Bing-Huei Chen. (2021) Effects of Black Garlic Extract and Nanoemulsion on the Deoxy Corticosterone Acetate-Salt Induced Hypertension and Its Associated Mild Cognitive Impairment in Rats. Antioxidants 10:10, pages 1611.
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Li Ma, Chengying Zhao, Jifeng Chen & Jinkai Zheng. (2021) Effects of Anaerobic Fermentation on Black Garlic Extract by Lactobacillus: Changes in Flavor and Functional Components. Frontiers in Nutrition 8.
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Ayşe Gül ÖZAYDIN, Evren ARIN & Ebru ÖNEM. (2020) Türk Mutfağında Yeni Bir Fonksiyonel Gıda Olarak Siyah Sarımsak (Allium sativum L.): Fenolik Madde İçeriği ve Bakteriyel İletişim (Quorum Sensing) Üzerine EtkisiBlack Garlic (Allium sativum L.) as a New Functional Food in Turkish Cuisine: Phenolic Content and Effect on Bacterial Communication (Quorum Sensing). Akademik Gıda 18:1, pages 27-35.
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Zhichang Qiu, Zhenjia Zheng, Bin Zhang, Dongxiao Sun‐Waterhouse & Xuguang Qiao. (2020) Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 801-834.
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